2. Place chicken breasts nice side down, between two pieces of plastic wrap and pound to about ¼” (2-3 ml) thickness without tearing chicken apart. Turn chicken in seasoned potato flour in a wide cereal bowl so that the chicken pieces don’t stick to each other.

3. Add olive oil to pan, add chicken to pan, and brown on both sides over medium heat. Remove chicken from the pan. Allow about 2-3 minutes per side, depending on size of pan, thickness of chicken and amount of heat.

4. Sauté onions, garlic and apples together until softened.

5. Add brandy and flame.

6. Add cider, chicken stock, salt and pepper and cook, covered, for about 15 minutes until apples are mushy.

8. Return chicken to pan, add apple and cream sauce and cook together for 3 minutes over gentle heat. Taste and adjust seasoning.

7. Remove chicken from pan, serve on a bed of sauce and garnish with apple slices.

Tips & Alternatives:

This recipe can also be made with pork chops and cooked in the oven in the sauce for a longer time. Skinless chicken thighs are another option. I have also made this with homemade ground turkey meatballs with some sage and onion in the meatballs. Some modern recipes mix this recipe with a French variation of rabbit cooked with mustard and add up to 1/4 cup (60 ml) Dijon mustard to the sauce.

The information found on this website is not intended to be a replacement or substitute for professional medical treatment or for professional medical advice relative to a specific medical condition. We urge you to always seek the advice of your physician. There is no replacement for personal medical treatment and advice from your personal physician.

This site complies with the HONcode standard for trustworthy health information: verify here.